Active edible coatings for smart food preservation and sustainability: A review

Active edible coatings have progressed from basic biopolymer layers to advanced multifunctional systems aimed at mitigating food quality deterioration and addressing sustainability challenges. This research investigates the shift from traditional polymers to novel, sustainable materials derived from agro-industrial by-products, emphasizing their significance in advancing circular bioeconomy initiatives and reducing reliance on synthetic plastics. This study contributes by synthesizing recent advancements in innovative and active preservation techniques. The methods encompass antibacterial and antioxidant properties, controlled-release systems, and nano-enhancements that govern gas exchange, moisture transfer, and biochemical degradation. Additionally, novel manufacturing techniques such as electrospraying, electrospinning, and layer-by-layer assembly are assessed for their effectiveness in designing coating microstructures and controlling release kinetics, thus exceeding traditional methods. This review analyzes next-generation active edible coatings that serve as bioactive barriers, prolonging shelf life, preserving sensory qualities, and promoting environmentally sustainable food preservation by integrating sustainability, material innovation, and practical effectiveness.